Sicilian Pasta
6 servings
20 minutes
Sicilian pasta is a vivid example of Mediterranean cuisine, embodying the flavors and aromas of the sunny island of Sicily. The combination of juicy cherry tomatoes, tangy sun-dried tomatoes, olives, and capers creates a rich palette of tastes enhanced by spicy oregano and the delicate texture of canned tuna. This dish originated from the Sicilian tradition of cooking with accessible and simple ingredients, transforming them into culinary masterpieces. Sicilian pasta is served warm or at room temperature, making it perfect for a summer dinner or light lunch. Its flavor is a balance of freshness, salty depth, and spiciness enriched with the aroma of olive oil. The simplicity of preparation makes this dish accessible even for novice cooks, while its harmony of flavors captivates from the first forkful.
1
Cut cherry tomatoes in half and salt them. Chop sun-dried tomatoes, olives, and capers coarsely.
- Cherry tomatoes: 250 g
- Sun-dried tomatoes: 50 g
- Pitted black olives: 50 g
- Capers: 30 g
- Salt: to taste
2
Mix all chopped ingredients with 4 tablespoons of olive oil, oregano, salt, and pepper.
- Olive oil: 4 tablespoons
- Oregano: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Cook the pasta al dente and drain the water. Spread it on a baking sheet and brush with olive oil to prevent sticking.
- Penne: 350 g
- Olive oil: 4 tablespoons
4
Mix the pasta with vegetables. Add coarsely chopped tuna, salt and pepper to taste.
- Penne: 350 g
- Canned tuna: 200 g
- Salt: to taste
- Ground black pepper: to taste